Pickled Corsican sheep's cheese

Ingredients for 1 servings:

• 400 g diced Corsican sheep cheese
• 8 garlic cloves, halved if desired
• 1 tbsp thyme, dried
• 2 sprigs rosemary
• 2 chili peppers
• 10 olives (Kalamata olives – e.g. from Dittmann), black
• n. B. Olive oil, cold pressed
• 1 tsp rosemary, dried, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with olives, rosemary and thyme sprigs

Layer all the ingredients in a jar (a preserving jar holds about 800 ml) and add olive oil as needed. Let it sit in the refrigerator for a few days and serve with flatbread. Keeps for about 4-5 weeks. Tips: You can refill the feta cheese at any time. The oil also tastes great with pasta, in salads, and is perfect for frying. A jar like this also makes a great souvenir.